![]() Samples are taken at 20 minutes into the mash and cooled to room temperature. First column is BS3 prediction, second is BW 4.2 prediction, third is actual pH measured with an Omega PHH-7011 meter, calibrated every brew day. But you need to keep actual records and let them be your guide to learning how the software does or doesn't help you, and how to adjust your use of it.įWIW, here are my results over several brews. This is how the algorithms in the software are developed and refined, but you can develop your own in your head, as it were. But with considerable experience under my belt before I ever used software, I usually find I can do all my calculations by hand guided by experience and intuition and get consistent and accurate results, because I am applying accumulated real world experience. Moreover they all need to rely on certain generic assumptions that simply don't apply universally in the real world though derived from empirical data they are still generalizations (hence the disclaimer about just getting you in the ballpark.) The software can be very useful for getting an idea of how a completely new grist might need to be approached. Brewers Friend gave acid recommendations that were absurd in some cases and I just don't trust it. All of these programs are explicitly intended only to get you in the ballpark BW says you ought to be within 0.2 pH units, and indeed my actual measured pH is generally approaching 0.2 lower than the prediction (and very occasionally further off) even though I do not rely on generic city water reports but actually test regularly. ![]() My advice would be to do like KellerBrauer says and trust but verify. I don't use BeerSmith but I do use Bru'n Water and have tried the Brewers Friend software. The brewer formerly known as alestateyall. You need both tools to assume the same type CaCl to get the same Ca and CL values. Both tools are made by smart people.Įdit: fixed how to note sparge additions and added bit about dihydrate CaCl. Regarding pH prediction, I think BeerSmith uses a different pH model (it’s based off different data.) For my brews, BS3 (and BS2) estimates significantly larger Lactic acid amounts than Bru’n Water. You need both softwares to use dihydrate CaCl if you want both to report the same Ca and Cl values. You need to list the sparge water salts as going into the sparge.Īlso, Bru’n Water has a setting for type of Calcium Chloride. When I imported an old recipe it assumed all my salts were added to the mash (not split between the mash and sparge or mash and boil.) Because of this, the reported water chemistry looked much higher than Bru’n Water reports. In BS3, the water tab reports the mash water chemistry.
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